I used canned pureed pumpkin and have always used the recipe on the can, I changed it a bit but adhere to the basic recipe. Its simple and always have good results. Here is what I do. Pre-heat oven to 425
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 tsp powdered ginger
2 large eggs
12 oz half and half or 1 can evaporated whole milk
1 can 15 oz pumpkin puree
Some blind bake a pie shell, I don't
in mixing bowl beat your eggs
in small bowl add sugars salt and spices and whisk together add to beaten eggs
add the pumpkin and milk. Stir to combine.
Pour into prepared pie shell and bake at 425 for 15 minutes, lower temperature to 350 and bake for 40-50 minutes or until knife or toothpick comes out clean when inserted in the middle of the pie.I find it takes about 45 minutes for the custard to set.
Not fancy but it always comes out nicely and is always a favorite on Thanksgiving.The recipe calls for cloves, I don't like cloves at all so I omit adding more cinnamon and ginger to compensate.If you like cloves the proportions are: 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp cloves.